The email addresses you entered will not be stored and will be used only to send this email. Privacy Policies

Ingredients
Serves: 8

2 tablespoons olive oil

1 onion, chopped

10 cloves garlic, minced

4 (400g) tins whole roma tomatoes

5 tablespoons tomato purée

handful chopped fresh basil

pinch chopped fresh parsley

1 teaspoon salt

1 teaspoon freshly ground black pepper

500g lasagne sheets

1 kg firm tofu

6 cloves garlic, minced

handful chopped fresh basil

handful chopped parsley

1/2 teaspoon salt

freshly ground black pepper to taste

800g frozen spinach, thawed and drained

DirectionsPreparation:30min › Cook:2hours › Ready in:2hours30min

Make the sauce: In a large, heavy saucepan, heat the olive oil over medium heat. Place the onion in the saucepan and sauté until soft, about 5 minutes. Add the garlic; cook 5 minutes more.

Place the tomatoes, tomato purée, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.

While the sauce is cooking bring a large kettle of salted water to the boil. Boil the lasagne sheets for 9 minutes then drain and rinse well.

Preheat the oven to 200 degrees C.

Place the tofu blocks in a large bowl. Add the garlic, basil, parsley, salt and pepper and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.

Assemble the lasagne: Spread 1 cup of the sauce in the bottom of a 23x33cm baking dish. Arrange a single layer of lasagne sheets sprinkle 1/3 of the tofu mixture over the pasta. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups sauce over the tofu and top it with another layer of the lasagne. Then sprinkle another 1/3 of the tofu mixture over the pasta, top the tofu with 1 1/2 cups sauce and place a final layer of lasagne over the sauce. Finally, top the lasagne with the final 1/3 of the tofu and spread the remaining sauce over everything.

Cover with aluminium foil and bake the lasagne for 30 minutes. Serve hot and enjoy.

Recently Viewed

Reviews and RatingsGlobal Ratings:

(190)

Reviews in English (143)

K

by kmilti

312

I read all the reviews and I then read the recipe. The reason why the lasagna is coming out dry is due to the firm tofu the recipe calls for. (ie: the firmer the tofu, the dryer the lasagna) Try a soft tofu instead.
-
06 May 2003
(Review from Allrecipes USA and Canada)

J

by Jeff Zitofsky

187

I read the reviews for this recipe and because a few of them said it was dry and perhaps a bit bland, I did the following: I added dried oregano and soy sausage--broken into small pieces and browned for 5 min--to the sauce. I also decided not to defrost the frozen spinach because I thought that it would add moisture, and I only used one 14oz bag. To the tofu mixture to add some zest and nutrition, I added about two heaping tablespoons of white miso and about 3/4 cup of nutritional yeast.
This lasagne turned out perfectly moist and very flavorful!
-
25 Jun 2006
(Review from Allrecipes USA and Canada)

P

by PALLISON14

96

This was quite good -- and this is coming from a carnivore! My Vegan friends loved it, and my "meat and potatoes" wife also found it quite good!
My only advice is to stew some additional tomatoes for a serving sauce, as it is a bit dry without it. In this sauce I simply used 2 additional cans of stewed tomatoes, about 2 teaspoons of garlic powder, a crushed clove of garlic and some salt and pepper. It was great!
Also, this recipe can probably serve 12 people, so cook accordingly!
-
22 Jan 2002
(Review from Allrecipes USA and Canada)